If you're like us, you probably eat at your desk. A lot. With limited tabletop real estate and limited time, finding a quick, healthy lunch that's easy to choke down then clean up is a working woman's midday holy grail. We are particularly fond of grain bowls to solve our lunchtime quandaries, because you can pack all your macronutrients into one heaping pile of yum. And the team behind the new website Healthyish agrees.

In fact, they might be even more obsessed with them than we are. At the title's official launch this week, editor Amanda Shapiro raved about grain bowls—or really any type of bowl for lunch—because they can be oh-so-healthy, and oh-so-pretty, too. So much of making your meal enjoyable is the aesthetics of it, Shapiro says, and the beauty of bowls is that deep greens and bright vegetables are, well, beautiful, which is as good for your body as your Instagram feed.

To celebrate the launch, Shapiro and other editors from Healthyish (which is part of our sister publication Bon Appetit) hosted reporters at ceramic studio space BKLYN Clay, where they taught us the basics of the perfect lunch bowl—a must for us desk jockeys dining "al desko," as they like to say.

1. You start with a grain.

Ideally, you'll line the bowl with whole grains or brown or wild rice. Feel free to use last night's leftovers, or make a pot of your favorite type—whether that be quinoa, rice or buckwheat noodles—and use it in bowls throughout the week. "Whole grains will help keep you satisfied and energized so you can stay focused throughout the day," Brigitte Zeitlin, M.P.H., R.D., C.D.N, previously told SELF. If you feel fancy, you can elevate your grain. We got to choose from spiced French lentils, coconut volcano rice, millet and red quinoa cooked in a tulsi-rose tea, and chickpeas with lemon zest, cooked by Bon Appetit senior designer Alaina Sullivan. If you want to get even more creative, sub sweet potatoes, squash or another starchy vegetable for the grain or noodles.

2. Then add those veggies.

Try to stick with ones in season and make them super colorful. Besides making for the perfect 'gram, "every fruit and vegetable has different colors based on the different minerals, vitamins, phytochemical, and antioxidants it contains," Zeitlin told SELF. So the more colorful, the more nutritious. The great thing about this time of year is that many winter veggies are high in fiber, which can help slow digestion and keep you full for longer.

To be grain-bowl ready any day of the week, embrace meal prep and get your veggies cut (and maybe cooked) ahead of time, stocked in your fridge, and ready to go. "Uncooked foods like carrots, bell peppers, spinach, and tomatoes have a shelf life of about a week," Edwina Clark, M.S., R.D., previously told SELF. Or opt for cooked beets, cauliflower or carrots since they tend to last longer, she adds.

If you're too lazy to make a "healthyish" bowl, you can buy one (for a limited time!).

Bon Appetit partnered with Sweetgreen to come up with a limited edition bowl offered online for pickup at all Sweetgreen locations (except Philadelphia, sorry) through Feb. 1. Get it while the gettin's good, then find our new healthyish friends at behealthyish.com and @healthy_ish on Instagram and Twitter.